Pasta Al Forno (Baked Ziti) with Pumpkin and Chicken (Diary Free) Recipe:
16 oz Cooked Rigatoni (Al Dente)
3 cups Cooked Chicken Breast ( I used leftovers)
2 cups Pumpkin Puree
1 can of Coconut Milk
1 tsp. salt
Black Pepper and Salt (too taste)
1 tbsp. Nutritional Yeast (optional)
1 tsp. dry mustard
2 tsp. thyme (dry or fresh)
Recipe Directions:  Preheat oven to 375 degrees. Shred chicken and set aside. Place cooked pasta and chicken in a large bowl and mix.
In the food processor add coconut milk, pumpkin puree, nutritional yeast, thyme and 1 tsp. of salt; blending until all the ingredients are creamy.
Place pumpkin sauce over the pasta and chicken, add salt and pepper to taste. Stir well making sure the pasta and chicken are coated.
Place pasta in a casserole or baking dish and let bake for 10-20 minutes.
Serve warm.
Just wanted to say this recipe is delicious! So grateful for a dairy-free casserole recipe. We used GF wild rice pasta and I added chopped up frankfurter (didn't have enough chicken on hand), 1/2 tsp turmeric, zest of one lime and some chili flakes. Fricking yummy!
Oh!!!! I am so happy you made it!! Looks lovely and the color looks so rich!! I love the photo!! Thank you for sharing!!!!
<p>I love this instructable thank you so much</p>
What's wrong w/ ziti noodles here?
Oh and a cup of frozen peas (my new year's resolution is to eat more green veg with every meal). Getting an early start on 2014. ;)
Before even reading the title, I wanted to devour this just based on that awesome image of it! Delicious!

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